These chocolate chip tahini cookies are amazingly SOFT cookies that happen to be made without butter, flour, or sugar! Perfect for gluten-free eaters or anyone looking to eat more healthy fats (almond flour and tahini) versus traditional cookie ingredients.
Prep Time10mins
Cook Time10mins
Chill time15mins
Total Time35mins
Course: Dessert, Snack
Cuisine: American
Servings: 20cookies
Calories: 183kcal
Author: Liv
Ingredients
1egg
1 cuptahini(I buy at Trader Joe's or Whole Foods- it may be in the peanut butter or ethnic foods aisle at your store!)
1/2cupmaple syrup
1cupalmond flour
1tsp. baking soda
1/8tsp.salt
3/4cupdark or semi-sweet chocolate chips
Instructions
In a medium mixing bowl, beat the egg and then add tahini and maple syrup. Stir to combine. Add almond flour, baking soda, and salt, and lightly stir dry ingredients together on top. Gently stir all ingredients together until almost combined, and then add chocolate chips and stir to combine.
Place bowl in the refrigerator to chill for at least 30 minutes (or freezer for 15 minutes). While dough is chilling, preheat oven to 350 degrees and line a cookie sheet with parchment paper.
Once dough is chilled, use a spoon or cookie scoop to place 12 tablespoon-size balls on the cookie sheet. There's no need to press the dough balls down.
Bake for 8-9 minutes, until cookies are just barely beginning to lightly brown on top. They will continue to set on the baking sheet once you remove them from the oven. The key to perfectly soft cookies is slightly under-baking them! Let the cookies set for 5+ minutes before removing them from the baking sheet.
For best results, store leftover cookies in an airtight container in the refrigerator for up to 10 days or freezer for up to 3 months.